French Vanilla Ice Cream

Years ago, I remember my father making vanilla ice-cream machine for all of us who need lots of crushed ice and salt. I do not remember now if it was a crank or electric shock. But man oh man that was good ice cream - so rich and creamy. Ice cream makers have improved a lot over the last thirty years, you no longer need crushed ice, or salt, just remember to put the freezer bowl of days ahead of schedule. We recently purchased a new ice cream machine and break the batch we made French vanilla ice cream - green egg yolks and vanilla seeds had. French vanilla is a bit 'more complex than regular vanilla ice cream, or most of the recipes that come with the machine, so you need to prepare the mixture of cream and cream by boiling the eggs first. But unlike many of the homemade ice cream, which can be a little 'ice-y side, because the wealth adding egg yolks, French vanilla is creamy - at least on the first day or two in the freezer.

In fact, I do not think this lot of two-day, was too good to leave languishing in the freezer.

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French vanilla ice cream recipe

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* 2 1 / 2 cups heavy cream

* 1 1 / 2 cups whole milk (divided into 1 cup and half cup)

* 2 vanilla beans, halved

* 8 egg yolks

Sugar * 3 / 4 cup

* Salt 1 / 4 teaspoon

Special equipment needed

Ice Cream Maker, ice cream or a KitchenAid mixer attachment


French-vanilla-ice 1.jpg1 In a medium bowl, beat together the egg yolks and half the sugar. You can beat by hand using a whisk or using a hand blender or egg beater. Whisk until completely smooth and creamy. (A few minutes by hand.)


2 Place the cream, 1 cup of milk, the remaining half of sugar and salt in a medium saucepan over medium heat. Scrape the vanilla seeds from the seed point of a boxcutter in a pan, add the beans. Heat the mixture until just before it starts to boil (do not boil). Remove from heat and let the mixture rest for 10 minutes.

3 While the mixture is standing, prepare an ice water bath in a container large enough to easily put a container inside it. Set aside.

French-vanilla-ice-4.jpg French vanilla ice-5.jpg

4 Add 1 cup cream mixture in a slow stream into the egg yolk mixture to temper it. Add another cup of the cream mixture and continue to fry. The transfer of the egg yolk mixture back into saucepan with the cream, remaining milk and vanilla. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon and an instant-read thermometer reads 180 degrees, 5-7 minutes. (You can run your finger on a line in the back of the spoon set. If the mixture does not work, but remains in place on the spoon, it must be thick enough.) Remove from heat and stir in 1 / 2 cup of milk to stop the mixture burning.

Pour the cream with French vanilla ice cream through a sieve 3.jpg5 a half stainless steel bowl set in ice water bath. Cool completely, stirring until completely cold.

6 Freeze the custard in an ice cream maker following manufacturer's instructions. (Be careful not to over-rotation of ice cream or else get a grainy texture.) If you serve the ice cream immediately, it is probably very slight. Freeze for at least one hour in an airtight plastic container for a firmer texture. If it was frozen for more than a day, you may have to let it sit at room temperature for a few minutes to soften before serving.


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